Grilled Chicken and Avocado Salad

Here's a tasty, healthy and satisyfing summer salad I absolutely love, love, love.

Serves 4 to 6

Ingredients:
Vegetable oil, for grill pan (I prefer coconut oil)
3 skinless, boneless chicken breast halves
1 cup chickpeas (garbanzo beans)
1 - 2 fresh Poblano peppers, seeded, deribbed, and finely chopped
1 small red onion, finely chopped
1 - 2 ripe, firm avocados, peeled, pitted and diced
Coarse salt and freshly ground pepper
Cilantro-Lime Vinaigrette (see below)

Instructions:
Oil pan and place over high heat until hot. Season chicken with salt and pepper. Place chicken in hot pan. Cook approximately 4 minutes. Turn, and cook until just cooked through, about 2 minutes more. Set chicken aside on platter. When chicken is cool enough to handle, cut into medium dice, and transfer to a large bowl.

Add chickpeas, peppers, onion, and vinaigrette. Toss to combine. Gently fold in avocado.

Cilantro-Lime Vinaigrette

Makes about 1 1/2 cups.  You may not need all the vinaigrette, but I like a liberal amount on my salad.

Ingredients:
1/2 bunch fresh cilantro, stems trimmed and discarded
1/4 cup freshly squeezed lime juice (approx. 2 limes)
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper

Instructions:
Place cilantro in a food processor and pulse until coarsely chopped. With machine running, add lime juice, then olive oil. Season with salt and pepper.

Original Recipe: Courtesy of www.marthastewart.com